Moist Deep Chocolate Mayonnaise Cake Or Cupcakes Recipes
EASY CHOCOLATE MAYONNAISE CUPCAKES
These rich, tender Chocolate Mayonnaise Cupcakes are a great dessert to make when you don't have oil! The boxed cake mix and espresso powder enhance the chocolate flavor and the mayo helps to keep everything moist. People freak out when they hear they have mayo, but the flavor will keep them wanting more.
Provided by Sharon Garofalow
Categories Dessert
Time 28m
Number Of Ingredients 16
Steps:
- For Cupcakes
- Preheat the oven to 400 degrees.
- Line a cupcake pan with cupcake liners and set aside.
- In a bowl beat together eggs and mayo until airy and pale, around 4 minutes.
- Incorporate cake mix, 1/3 of the mixture at a time, alternating with milk and beginning and ending with cake mix.
- Mix in vanilla extract, espresso powder and salt.
- Divide the batter between the cupcake liners.
- Bake Chocolate Mayonnaise Cupcakes 5 minutes then turn down the the temperature to 350 degrees.
- Bake for 10 to 12 minutes and remove from the oven.
- Let cool completely.
- For Buttercream
- In a large bowl with a hand mixer or stand mixer, whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
- Add half the confectioner's sugar and whip up until fluffy.
- Add vanilla extract and half the heavy cream and mix until fluffy.
- Repeat the process, alternating between sugar and cream and whip together.
- Add cocoa powder and mayo and beat for about 3 more minutes until light and airy.
- Add a bit more milk, if needed.
- Decorate the cupcakes with the buttercream.
- Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 346 kcal, Carbohydrate 28 g, Protein 2 g, Fat 26 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 57 mg, Sodium 242 mg, Fiber 1 g, Sugar 27 g
MOIST DEEP CHOCOLATE MAYONNAISE CAKE (OR CUPCAKES)
Not only is this cake so very easy it's so good! This can also be baked in a 13 x 9-inch baking pan for about 40 minutes or make cupcakes --- frost with your favorite chocolate frosting or see my recipe#89207 if using a devil's food cake mix you may omit the instant coffee granules or for an even deeper chocolate flavor add it in
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Grease and lightly flour two 9-inch round cake pans.
- In a large bowl using an electric mixer beat together cake mix with mayonnaise, water, eggs and cinnamon for about 2 minutes on medium speed.
- Divide the batter between the two cake pans.
- Bake for about 25-30 minutes or until the cakes test done.
- Cool for 10 minutes in pan then remove to a rack to cool completely.
- Frost cooled cake with chocolate frosting.
CHOCOLATE-MAYO CUPCAKES
Mayonnaise replaces the fat (butter or oil) in these otherwise traditional cupcakes, yielding a richly flavored yet light-in-texture cake with a smooth, creamy ganache-like frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 18
Number Of Ingredients 13
Steps:
- Cupcakes:Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Whisk in eggs, coffee, vanilla, and mayonnaise until smooth.
- Divide batter among muffin cups fitted with paper liners (about three-quarters full). Bake until tops spring back when lightly pressed, 15 to 17 minutes. Let cool completely in tins; remove.
- Frosting:Whisk together mayonnaise and cocoa. Whisk in confectioners' sugar and milk until smooth. Divide evenly among cupcakes.
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